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Friday, September 23, 2011

Recipe: Basic Dessert Crepes

One of my favorite things I hardly ever make is Crepes, especially dessert crepes. They are really thin, somewhat sweet and remind me of really thin pancakes. I love filling it with a mixture of cream cheese and powdered sugar, rolling it up, and drizzling the top of the crepe with a favorite jam, fresh fruit, or chocolate sauce, then sprinkling it with powdered sugar. I had an instant craving for them so I whipped up a small batch of them. Yum!

Basic Dessert Crepe Batter

2 eggs

1/2 cup flour

1 tablespoon sugar

1/2 cup milk

1/8 cup water

1/2 tablespoon melted butter

In a blender, combine ingredients in a blender jar; blend for about 1 minute.

Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.

Refrigerate for at least 1 hour.

Preheat a traditional crepe pan on medium-high heat.Taking about 1/8 cup pour batter in pan and immediately tilt pan in all directions, swirling the batter to cover the bottom of the pan in a very thin layer. Return the pan to the heating unit and cook until the botton is browned, 1 minute.Turn the crepe over and brown the other side for a few seconds. Remove from pan and stack on plate.Repeat until all batter is used up.Makes 10-15 crepes.